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Lobster Croquettes

Chop very fine about two pounds of lobsters, one egg, salt and pepper, and two tablespoonfuls of butter; cook the butter and flour together; to it add a very small teacup of cream, also lobster and seasoning; the egg should be well beaten and added while the ingredients are hot. One good half tablespoonful of flour is sufficient to mix with the cream. Set in a cool place, then shape, and dip in beaten egg, roll in cracker crumbs and fry in hot lard.

Veal, beef, mutton, lamb, and turkey may be prepared the same as you would chicken croquettes.